Lamb Chops With Baked Semolina À La Romana
- 1 litre semi-skimmed milk
- 75 g butter
- 250 g semolina
- 1 medium egg
- 80 g parmesan, grated
- 8 None lamb chops, about 60g each
- 1 clove garlic, finely chopped
- 1 tbsp rosemary
- 2 tbsp oil
- Preheat oven to 400u0b0F. Bring milk, 3 1/2 tbsp butter and a pinch of salt to a boil. Add semolina and simmer over low heat for about 10 mins then remove from heat and add egg and 1/2 the parmesan. Set aside and let cool completely. Once cool, roll out to about 1/3 inch thick. Cut out 2 inch circles. Layer in a greased baking dish, sprinkling each layer with remaining parmesan. Dot with remaining butter and bake for about 40 mins until golden brown.
- Meanwhile, rub lamb chops with garlic and rosemary and season. Heat oil in a frying pan and sear on both sides for about 5 mins. Serve with baked semolina.
milk, butter, semolina, egg, parmesan, lamb chops, clove garlic, rosemary, oil
Taken from recipes-plus.com/api/v2.0/recipes/21805 (may not work)